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Hearty Vegetarian Winter Stew Recipe

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The quantities listed make a large pot of stew, approximately 12 to 15 servings; feel free to scale down if a smaller batch is preferred.

Ingredients:

2 medium carrots, peeled and thinly sliced
2 yellow onions, diced
1 small head of green cabbage, thinly sliced
400 grams (about 4 cups) of sliced oyster mushrooms
Vegetable broth
Green onions, finely chopped
Leftover rice
Soy sauce or sea salt
Cooking oil

Directions:

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1. Saute vegetables in cooking oil over medium heat until some of the mushrooms are slightly golden - stirring regularly to ensure even cooking, this takes about 10 minutes for the quantities listed.

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2. Add broth until all vegetables are covered, bring to a boil, then simmer for another 10 minutes.

3. Season with sea salt or soy sauce, to taste.

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4. Serve over rice and garnish with green onions.

Enjoy this hearty vegetarian winter stew. Leftovers can be frozen and heated as needed.

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For easy copying and pasting to print:

Ingredients:

2 medium carrots, peeled and thinly sliced
2 yellow onions, diced
1 small head of green cabbage, thinly sliced
400 grams (about 4 cups) of sliced oyster mushrooms
Vegetable broth
Green onions, finely chopped
Leftover rice
Soy sauce or sea salt
Cooking oil

Directions:

1. Saute vegetables in cooking oil over medium heat until some of the mushrooms are slightly golden - stirring regularly to ensure even cooking, this takes about 10 minutes for the quantities listed.

2. Add broth until all vegetables are covered, bring to a boil, then simmer for another 10 minutes.

3. Season with sea salt or soy sauce, to taste.

4. Serve over rice and garnish with green onions. Enjoy!

 
 

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Comments

Squash and Black-Eyed Pea Stew - 2 T coconut oil, 1 med onion chopped, 2 med carrots chopped, 1 red bell pepper cut into 1" pieces, 2 cloves garlic minced, 1/2 tsp each sage and marjoram, 1/4 tsp each thyme and rosemary, 2 T rice flour, 2 1/4 cups vegetable stock or water, 2 T tomato paste, 1 cup cooked black-eyed peas, 1 small butternut squash cut into 1" pieces, 2 cups swiss chard coarsely chopped, 1/2 tsp salt. Saute onions and carrots in coconut oil for 5 min. Add bell pepper, garlic and herbs and saute a few more minutes. Add flour then stir in stock and tomato paste. Add black-eyed peas and squash. Bring to a boil then turn down heat and simmer 30 min. Add swiss chard and simmer 20 minutes longer. Add salt. Enjoy.

If I put the ingredients in my crockpot on low for several hours, would it make the soup taste bad and would it lose any nutrients by doing this?

Here is one of my favorite stew recipes:
Chicken Cabbage Stew

Ingredients:
1. One package chicken thighs (or 1-2 pounds ground turkey)
2. ¾ cabbage sliced thin or 1 bag chopped cabbage
3. 1 purple onion, chopped
4. 4 cloves garlic minced (optional)
5. 2-3 tbs olive oil
6. 1 6 oz can tomato paste
7. 1 28 oz can Dei Fratelli seasoned diced tomatoes
8. 1 32 oz box chicken broth – low sodium
9. 1 heaping tbs powdered/dried ginger
10. 1 heaping tbs cumin powder
11. 1 heaping tbs fennel powder
12. 1 heaping tbs coriander powder
13. 1 can garbanzo beans drained
14. 1 can kidney beans drained
15. 2-4 cups your favorite chopped vegetables (I like broccoli & cauliflower, spinach)
16. 1 sweet potato chopped small.
Directions:
1. Put 1 tbs olive oil in large cooking soup pot
2. Add chicken thighs. Cook on medium heat about 4-5 minutes on each side until done.
3. Remove chicken and cut into bite-sized pieces.
4. Add another 1 tbs olive oil to pot & add chopped onion & cabbage. Cook on medium for about 15 minutes until soft.
5. Lower heat and add ginger, cumin, fennel & coriander and stir continually for about 1-2 minutes.
6. Add tomatoes, tomato paste and chicken broth and stir well
7. Add chicken, beans, sweet potato, vegetables and stir
Bring to boil and simmer for about ½ hour to hour.
Serve over rice, noodles or potatoes or nothing at all.